Thursday, May 7, 2009

"In one tenderness test, researchers cooked muscles to medium, punched out half-inch plugs of meat and set them in a machine that measures the force it takes to shear them in half. Promising cuts were given names like the Sierra, the Western Griller and the Petite Tender."

2 comments:

Hey, I read the same article! Seems like a bunch of marketing hooey to me. I think the meat industry may be so late at taking this on because people are very resistant to new heights of cuisine in this area for some reason... maybe it has to do with the centrality of steak+potatoes to the American individualist/ pioneer psyche...